New Orleans Style BBQ Shrimp

I was going to post a different recipe today, but this shrimp recipe was SO SO GOOD I couldn’t wait another day to share it with you. This past weekend was my future sister-in-law’s bachelorette party. I sadly, wasn’t able to attend, but having the first official wedding event for my brother’s wedding had me anticipating my first trip to New Orleans in March. So exciting! I saw this recipe on The Bitten Word and had tucked it aside to try. With shrimp on sale at the grocery store, and New Orleans on my mind, it was time to pull the trigger.

This New Orleans Style BBQ Shrimp is so simple and so flavorful, you’ll seriously want to lick the plate. Peeled, deveined shrimp simmer in a bath of butter, lemon, Worcestershire sauce and seasonings until just pink. The pan is then covered to steam the shrimp to juicy perfection. Do yourself a favor and serve this either over some grits, or with crusty bread to sop up all the delicious juices. My mouth is watering thinking about how tasty this dish was. (If you are adventurous, use head on shrimp — I would have but they weren’t available when I went to the store.)

In a lidded pot, melt 1/2 cup of butter. When the butter is melted, add three bay leaves, the juice of one lemon, 1/2″ thick slices of the juiced lemon, 1/4 tsp of chili powder and cayenne pepper, two chopped garlic cloves, two tablespoons Worcestershire sauce and salt and pepper.

Stir to combine and simmer for five minutes.

Add the peeled, deveined shrimp into the broth.

Allow the outside of the shrimp to turn pink on both sides and then cover the pot and remove from the heat. Let sit for 10-15 minutes stirring occasionally.

When you remove the cover, the shrimp will be perfectly cooked. See that beautiful juice? Make sure you serve this with something to soak that up!

In a lidded pot, melt butter over medium low heat. When the butter is melted, add bay leaves, the lemon juice and slices, chili powder, cayenne pepper, garlic cloves, Worcestershire sauce and salt and pepper. Stir to combine and simmer for five minutes.

Add the peeled, deveined shrimp into the broth.

Allow the outside of the shrimp to turn pink on both sides and then cover the pot and remove from the heat. Let sit for 10-15 minutes stirring occasionally. Serve over grits or crusty bread.